This recipe is from the March 2006 issue of Cooking Light magazine.  I used locally grown organic greens and fresh sushi-grade tuna.

To make the SALAD combine:

1/2 cup fresh snow peas (steam 3 minutes before adding)

1 cup torn Bibb lettuce (I used spring mix and arugala)

1 cup thinly sliced radishes

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

2 tablespoons radish sprouts (I used bean sprouts)

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons mirin

TUNA

1 teaspoon canola oil

4 (6-oz) sushi-grade tuna streaks (we used a single steak)

1/2 teaspoon kosher salt

To cook the tuna sprinkle with salt, heat oil over medium high heat and cook 2 minutes each side or until desired degree of doneness.

<-- We used sushi grade tuna and cooked it until just seared.  Cut into 1/4 inch slices.

To make the DRESSING combine the following in a food processor until well blended:

3 tablespoons silken tofu

1 1/2 tablespoons wasabi powder (this may have been a typo--I would start with half this amount unless you enjoy pain)

1 tablespoon rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon mirin

5 tablespoons water (add while blending)

The dressing will have a creamy consistency when done, but as you can tell here it's a bit thinner than your standard bottled salad dressing.

<---The final product

Very easy (but tastes fancy!)